Cannellini Bean and Rosemary Brandade

Ingredients

1 can cannellini beans

2-3 tbsp. olive oil

2-3 sprigs rosemary, strip the needles off the stems

Pinch of sea salt

Preparation

1

Open the beans and rinse thoroughly under running water in a colander. After letting the excess water drain off, place the beans in a food processor fitted with the sharp cutting blade. Add the rosemary needles, salt and 2 tbsp. olive oil. Process until the mixture is a smooth consistency, adding more oil if needed. Store in an airtight container in the fridge. Can be made several days ahead, and is best if made 1 day before use. Recipe can be scaled up or down as needed.

About

This cannellini bean and rosemary brandadeis simplicity itself to make. Present it in a nice bowl, add some chopped rosemary and a little sprig for garnish, serve with a beautiful spoon and simple is transformed.